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Orange-Coconut Cream Pie

Orange-Coconut Cream PieTraditional coconut custard pie with a twist of orange and topped with meringue and sweetened coconut flakes. Here is an easy dessert recipe for Orange-Coconut Cream Pie.

1 (9-inch) unbaked pie crust [RECIPE]

1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1 1/2 cups water
3/4 cup orange juice
3/4 cup sweetened flaked coconut
1 tablespoon grated orange peel

3 large egg whites
3 tablespoons granulated sugar
2 tablespoons sweetened flaked coconut

Preheat oven to 325°F (160°C).

To make the filling, combine sugar, flour, cornstarch, and salt; set aside.

In a bowl, combine egg yolks, water, and orange juice. Gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat.

Add in 3/4 cup flaked coconut and grated orange peel in the filling mixture. Spoon into unbaked pie crust.

For the meringue, beat egg whites until soft peaks form. Add sugar and beat to stiff peaks. Spread the meringue on top of the filling, sealing the edge. Sprinkle sweetened flaked coconut on top of meringue. Bake for 25 to 28 minutes. Makes 8 servings.

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